Whole30 Tandoori Chicken Thigh
Transform your dinner routine with this flavorful and wholesome Whole30 Tandoori Chicken Thigh recipe! Made with tender, boneless chicken thighs marinated in a creamy coconut cream base infused with bold spices like paprika, turmeric, cumin, and coriander, this dish is bursting with vibrant, aromatic flavors. Perfectly roasted in the oven and topped with fresh cilantro and a squeeze of lemon, this gluten-free, dairy-free, and paleo-friendly recipe is as healthy as it is delicious. Ready in under 45 minutes with minimal prep, it’s a quick and satisfying meal that pairs beautifully with roasted vegetables or a crisp salad. Whether you’re following Whole30 or just craving a warming, spiced dish, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 cup coconut cream
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon extra virgin olive oil (for greasing)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
In a large mixing bowl, combine the coconut cream, lemon juice, minced garlic, grated ginger, paprika, turmeric, cumin, ground coriander, cayenne pepper (if using), salt, and black pepper to form a smooth marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or an oven-safe dish with the olive oil.
Arrange the marinated chicken thighs in a single layer on the baking sheet. Discard any leftover marinade.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
For a slightly charred and smoky flavor, place the chicken under the broiler for an additional 2-3 minutes, watching closely to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with chopped cilantro and serve with lemon wedges, if desired.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 126.9 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 176 mg | 14% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
